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Home > Dining Out > Restaurant Guide > Native Foods
Recipes From Native Foods
The Mad Cowboy
(in Honor of Howard Lyman)
(Skewered "save the chicken" breasts in BBQ sauce, baked studly
spud, grilled veggies, cruelty-free Rodeo Ranch Dressing)
8 pieces of soy chicken "brests"
(available dried)
2 cups BBQ sauce
8 wooden bamboo skewers
4 potatoes, baked
Assorted grilled or steamed veggies
Rodeo Ranch Dressing (see below)
2 green onions, chopped
Reconstitute chicken "brests" in boiling water according to instructions,
approximately 20 minutes. Slice into 1-inch strips lengthwise and spear
on skewers. Put in a baking dish and slather both sides with BBQ sauce;
let sit for a couple of hours or overnight.
Paradise on a Stick
When well marinated, heat BBQ grill so that it’s nice and hot—this
way you’ll get grill marks. Lightly brush or spray a little oil on
the "meat" (as there is no oil or fat inside to prevent sticking)
and place on grill. Turn when grill marks appear.
Remove from grill and drizzle on a little more BBQ sauce. Serve with baked
potato, veggies and Rodeo Ranch Dressing and garnish with chopped green
onions or chives.
Rodeo Ranch Dressing
1 cup vegan mayonnaise
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
2 tsp. chopped parsley
1/2-1 cup soy milk to thin
Place all ingredients in a bowl and whisk together. Add a little soy milk
until you reach your desired consistency. For a lower-fat version, use non-
or low-fat vegan mayo or plain soy yogurt.
This dressing is fantastic on anything—salads, raw veggies, rice—you
name it!
"Blissed" French Toast
This recipe was adapted from the Brothers of the Kitchen of Holy Protection
Orthodox Monastery ... sound like a mouthful? Wait until you try the recipe!
I recommend their cookbook, Simply Heavenly! (Saint George Press)—it’s
completely vegan. —Tanya
1 1/2 cups water
3 Tbsp. soy flour or unbleached pastry flour
1 Tbsp. corn starch
1 Tbsp. organic sugar
1/4 tsp. almond extract
Pinch sea salt
Pinch cinnamon
2 Tbsp. organic coconut shortening (Spectrum), melted (can substitute with
non-dairy margarine)
1/4 tsp. turmeric
French bread
Purée all ingredients in a blender. Put on stovetop and heat while
whisking until thickened, remove from heat, and let cool slightly. Get some
slices of great French bread … the holy kind … get it?! Let
it soak in the batter. Heat a skillet and add a touch more coconut shortening
or margarine, then brown the soaked bread on each side. Serve with pure
maple syrup—see you in Heaven!
Native New Year’s Resolution Chili
2 cups died Anasazi or kidney beans
8 cups water
2 bay leaves
1 cup water
1 cup TVP flakes, granules, or strips
1/4-1/3 cup olive oil
2 onions, chopped
8 cloves garlic, sliced
1-2 fresh Anaheim chiles, chopped
2 tsp. cayenne pepper
2 tsp. ground coriander
2 tsp. ground cumin
1 28-oz. can crushed and peeled tomatoes
3 Tbsp. salt
1 Tbsp. pepper
Rinse beans, then soak in 8 cups of water overnight. Bring beans to boil
with bay leaves and let simmer for 1 hour. Bring 1 cup water and TVP to
boil, take off heat, and let sit, covered, for 5 minutes. Sauté onions,
garlic, and Anaheim chiles in olive oil until transparent and lightly browned.
Add cayenne, coriander, and cumin. Add reconstituted TVP and set simmer
for 5 minutes so that the TVP can soak up some flavor. Add cooked beans,
crushed tomatoes, salt, and pepper. Let simmer 1 more hour. Adjust seasonings,
if desired.
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